Steps

1. First, cut off the stems of 3 eggplants and slice them lengthwise in half. Peel the upper part of the stem to increase edible portions.
   🕒 03:41
2. Cut the sliced eggplant into 1cm thick pieces.
   🕒 04:36
3. Place the cut eggplant in a heat-resistant container, cover with plastic wrap, and heat in the microwave for 4 minutes. [Pro Tip!] Microwaving removes moisture, making it less likely to absorb oil and concentrating the eggplant's flavor.
   🕒 06:48
4. Drain the moisture released from the heated eggplant thoroughly in a colander.
   🕒 07:51
5. Heat 2 tsp sesame oil in a frying pan, add the drained eggplant, and stir-fry over high heat until fragrant and browned. [Pro Tip!] Frying after microwaving gives it a fragrant aroma without absorbing too much oil.
   🕒 08:19
6. Transfer the fried eggplant to a storage container.
   🕒 10:52
7. To the container, add "Kore! Uma!! Tsuyu" 2.5 tbsp and 5 tbsp water, then mix well.
   🕒 10:55
8. Finish by sprinkling chopped scallions to taste and sliced chili peppers to taste. Once cooled to room temperature, chill in the refrigerator to allow the flavors to meld.
   🕒 11:51
9. Bring water to a boil in a pot, then add 2 tsp vinegar. [Pro Tip!] Adding vinegar when boiling somen noodles adds elasticity.
   🕒 12:40
10. Add 100g somen noodles to the boiling water and boil for a slightly shorter time than indicated (approximately 1 minute 50 seconds).
    🕒 13:37
11. Rinse the boiled somen noodles under cold water and squeeze out excess moisture thoroughly.
    🕒 15:00
12. Place the drained somen noodles in a bowl.
    🕒 15:28
13. To the bowl, add "Kore! Uma!! Tsuyu" 1 tbsp, mayonnaise 1 tbsp, garlic powder 6 shakes, black pepper 4 shakes, and aonori (dried green laver) 1 and 1/3 tsp, then mix well until everything is combined. [Pro Tip!] Mayonnaise replenishes the oil content in somen and enhances its aroma.
    🕒 15:33
14. For finishing, drizzle with sesame oil a drizzle and sprinkle with aonori (dried green laver) a sprinkle.
    🕒 16:36
15. Adjust the taste with Ajishio (seasoned salt) as desired.
    🕒 17:50